How to Cook Lamb and Mutton

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Published 1965

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Lamb should never be overcooked. It is at its succulent best - moist and richly flavoured - when it is a little pink on the inside. So do not roast it until it is a dull greyish-brown in colour, with the meat falling off the bones, the flesh dry and tough. Instead, treat lamb gently in the French fashion, roasting it until the juices run pink.

For maximum juiciness and minimum shrinkage, I like to cook it for 20 to 25 minutes per pound at a relatively low temperature (300° to 325°-M1 to M2) for roasting, and a bare simmer for cooking in liquid. Mutton should be cooked at the same temperature for 40 minutes per pound. Serve lamb or mutton either really hot or really cold. Nothing is less appetising than lukewarm lamb.

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